Description
Easy Lemon Chicken Romano features crispy breaded chicken cutlets seasoned with Pecorino Romano cheese, lemon zest, and herbs, optionally served with a tangy lemon butter sauce for a flavorful Italian-inspired meal.
Ingredients
- 4 boneless, skinless chicken cutlets (about ½-inch thick)
- Salt and freshly ground black pepper, to taste
- ¼ cup all-purpose flour
- 2 large eggs, whisked with 2 tablespoons water (egg wash)
- ¾ cup Italian-style panko bread crumbs
- ⅓ cup grated Pecorino Romano cheese
- 2 teaspoons lemon zest
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- For the Lemon Butter Sauce (optional): ¼ cup dry white wine
- 3 tablespoons unsalted butter
- ¼ cup chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Pat the chicken cutlets thoroughly dry with paper towels and season both sides with salt and pepper.
- Prepare your breading station: Place the all-purpose flour in a shallow dish. In a second shallow dish, combine the whisked eggs and water. In a third shallow dish, mix the panko bread crumbs, grated Romano cheese, lemon zest, oregano, garlic powder, a pinch of salt, and pepper.
- Dredge each chicken cutlet first in the flour, shaking off any excess. Then, dip it into the egg wash, allowing excess to drip off. Finally, press it firmly into the bread crumb mixture, ensuring it’s well coated on both sides.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once shimmering, add the breaded chicken cutlets. Cook undisturbed until the bottom is crispy and golden brown, about 2 minutes.
- Flip the cutlets and cook for another 2 minutes until the other side is also golden and the chicken is cooked through. Transfer cooked chicken to a plate and keep warm.
- If making the lemon butter sauce: In the same skillet, melt 3 tablespoons of butter over medium heat. Add the white wine, chicken broth, and lemon juice. Bring to a gentle boil and simmer for about 3 minutes until slightly reduced.
- Stir in the chopped fresh parsley and season with salt and pepper. Pour this vibrant sauce over the cooked chicken cutlets.
- Serve the Lemon Romano Chicken immediately, perhaps alongside pasta or roasted vegetables.
Notes
- The lemon butter sauce is optional but recommended for extra flavor.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
- This recipe can be served with pasta, rice, or vegetables.